Browsing Open Theses & Dissertations by Thesis Supervisor "Young, Owen"
Now showing items 1-20 of 35
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Accelerated seasoning of Manuka and Oak Wood chips destined for wine and spirit flavour
(Auckland University of Technology, 2013)Based on the concept of geographic exclusivity, a number of research projects have been conducted at AUT as an effort to explore the applicability of winemaking by using a number of unique New Zealand wood species other ... -
Adding value to New Zealand eels by aquaculture
(Auckland University of Technology, 2011)Freshwater eels are one of the world's most valuable cultured fish species. Although almost all worldwide eel production is derived from eel farms, no cultured eels are produced in New Zealand. Currently, the entire eel ... -
Assessment of the entrapment of free fatty acids in goat milk by β-cyclodextrin and reduction of goaty flavour
(Auckland University of Technology, 2011)Goat milk and its products have a significant role in human nutrition in many developing countries and some developed countries. Goat milk feeds more people in developing countries than cow milk. It is also useful as a ... -
The biological basis for toughness in beef
(Auckland University of Technology, 2012)The aim of this thesis was to elucidate role of small heat shock proteins (sHSPs) in the development of tenderness in beef. Data in this thesis were predominantly obtained from bull M. longissimus dorsi aged at -1.5°C for ... -
Colorimetric determination of muscle glycogen in slaughter animals
(Auckland University of Technology, 2011)This project aimed to refine and validate an optical remote sensing method to predict the ultimate pH of slaughter beef animals. An existing commercial method converts muscle glycogen in a known mass of muscle sample into ... -
Determination of the effect of lyophilised kiwifruit on digestion of protein: in vitro and in vivo
(Auckland University of Technology, 2013)Consumption of the green flesh kiwifruit (Actinidia deliciosa, Hayward variety) is known to relieve constipation and provide relief from symptoms of digestive dysfunction, but the effect is poorly researched and a credible ... -
Development of a cheap and rapid method to determine calcium in milk fractions in an industrial environment
(Auckland University of Technology, 2007)Milk contains high concentrations of calcium. It occurs in two forms, a free ionic form, and calcium associated with milk proteins (caseins). The latter association is called colloidal calcium phosphate. New Zealand Dairy ... -
Development of a Gelled Form of Lactic-fermented Green Shell Mussel (Perna Canaliculus)
(Auckland University of Technology, 2016)New Zealand?s isolation makes it a natural home to many unique species. One of them is the now cultivated New Zealand green shell mussel (Perna canaliculus) which is sought after by seafood lovers around the world. This ... -
Development of a gluten-free commercial bread
(Auckland University of Technology, 2007)Because of coeliac disease, some individuals cannot tolerate the protein gliadin present in the gluten fraction of wheat flour. From a commercial perspective, there is a need for the development of gluten-free bread with ... -
Development of a grapefruit-flavoured spirit with the opalescence properties of pastis
(Auckland University of Technology, 2008)In the form of a potable spirit, an extract of grapefruit skin has been found to develop an attractive opalescence when diluted to below about 38 % ethanol (v/v). This phenomenon is analogous to the pastis effect, called ... -
Development of a novel alcoholic spirit from the New Zealand native plant Cordyline australis
(Auckland University of Technology, 2012)The main objective of this study was to systematically research the variations in the production process of a tequila-like spirit from Cordyline australis (ti kouka) stem. The potential future outcome is the commercial ... -
Development of lactic-fermented vegetable and meat combinations hat exploit endogenous vegetable nitrate to cure the meat
(Auckland University of Technology, 2018)The main aim of this research was to investigate the development of lactic-fermented vegetable and meat combinations that exploit endogenous vegetable nitrate to cure the meat. In most cases, BFL-F02 was used as starter ... -
Development of model cured fermented fish sausage from Albacore tuna
(Auckland University of Technology, 2011)This project was carried out to explore how to create an export opportunity for Tonga that would have a measure of geographical exclusivity. The product is a model cured fermented tuna sausage that could be produced in ... -
Development of model fermented fish sausage from New Zealand marine species
(Auckland University of Technology, 2009)Three New Zealand marine species, hoki (Macruronus novaezealandiae), kahawai (Arripis trutta) and trevally (Pseudocaranx dentex) were used to develop model fermented fish sausage. The formulation comprised fish mince, ... -
Development of Tenderized Fermented Squid Product in the Form of Spread and Pieces Using Kiwifruit Protease
(Auckland University of Technology, 2016)Squids are cephalopods widely used as food in many cultures, where they are customarily cooked as a means of enhancing nutritional value, and as a way of temporarily preserving squid from spoilage. Modelled on a cooked, ... -
Dietary protein requirements of the New Zealand Black-footed Abalone (Haliotis iris, Martyn 1784)
(Auckland University of Technology, 2010)The aim of this thesis is to evaluate the nutritional aspects of dietary protein for the New Zealand black-footed abalone (Haliotis iris) as an aquaculture species, and thus provide an affordable option for formulated feeds ... -
Effect of automated pre rigor stretching on beef tenderness development
(Auckland University of Technology, 2012)This thesis discusses the effects of pre rigor stretching technology by SmartStretchTM/ SmartShapeTM (4S) technology on beef tenderness development in M. longissimus dorsi. Twelve steers (approximately two years of age) ... -
Effect of cyclodextrins on the flavour of goat milk and its yoghurt
(Auckland University of Technology, 2004)A previous study showed that addition of β-cyclodextrin to goat milk made a difference to its flavour, but in an undescribed way. Cyclodextrins (CDs, comprising α- β- and γ-CD) may be able to bind the free branched chain ... -
Effect of different carbohydrates on the properties of cured, fermented sheepmeat sausage
(Auckland University of Technology, 2012)This research aims to develop a fermented, cured sheepmeat sausage that can be fermented from added starch that has been partially hydrolysed. The starch sources were potato, yam and kumara, the latter used with a view ... -
The Effect of Distillation Conditions and Molasses Concentration on the Volatile Compounds of Unaged Rum
(Auckland University of Technology, 2019)Caribbean rums are made from blackstrap molasses and during the production process, four critical stages can affect the flavor of rum. These four stages include fermentation, distillation, aging, and blending. During the ...